Run while you still can because this baby ranks high in the top 10 on how not to salvage your new years resolution!

This is not low-fat, but with temperatures of -22 (-7F) during the night, we can use all the energy we can get here in the Netherlands. It’s like living in Siberia!

A friend of mine passed this nothing short of amazing smoked sausage and sauerkraut casserole recipe on to me some time ago. Well, a version of it, but as usual I tweaked it, then I let someone else test it, and here it is. Finally.

Our Unox smoked sausages only have to be heated and are a staple in many Dutch homes, even though I prefer the ones I buy at the butcher. You can also use a different sausage, just make sure it’s cooked properly.

Cut the sausage in bit-sized pieces.

Give the bell pepper and onion a rough chop.

Peel, wash and bring the potatoes to a boil in plenty salted water.

I don’t like seasoning my mashed potatoes afterwards—it makes them taste slightly off to me—so I always make sure I properly season the water.

Heat a tbsp butter and sauté the onion and pepper for a couple of minutes, until translucent.

Add the cubed sausage.

In with the spices and thyme; I used smoked paprika. The chili powder gives a lovely kick, just enough. Cook everything for an extra minute.

In with the still pristine (and well-drained!) sauerkraut.

Stir it in well.

Pour in the beef broth and, depending on the saltness level of your broth, season with a pinch of pepper and salt to taste.

Put the lid on and smother the sauerkraut for 10 to 15 minutes. That’s my new favourite word: smother. No idea why.

Transfer the sauerkraut and sausage to a 9 x 13″ casserole. Cooking liquid and all.

Spread the sour cream on top. If you want to, you could also stir it into the mashed potatoes, I prefer a thin separate layer.

I’m testing this Oxo box grater for my friends at Fonq and I will never part with it again. It is by far the best grater I’ve had, has incredibly sharp blades, and the measurement container underneath is pure brilliance.

I’m rambling, I know. I just get real excited over simple kitchen gadgets that make cooking so much easier and faster. Mea culpa.
The cheese, I used (of course) a medium-aged Gouda. Lots of flavour but still soft enough to melt properly. I can see this working with cheddar as well.

Our Unox smoked sausages only have to be heated. You can also use a different sausage, just make sure it’s cooked properly.

Cut the sausage in bit-sized pieces and roughly chop the onion and bell pepper. Peel, wash and bring the potatoes to a boil in plenty salted water. Heat a tbsp butter and sauté the onion and pepper for a couple of minutes, until translucent. Add the cubed sausage, spices and thyme and cook for another minute.

Add the sauerkraut and stir it in well. Pour in the beef broth and season with salt and pepper to taste. Put the lid on and let the sauerkraut smother for 10 to 15 minutes. Drain your potatoes and steam-dry them. Mash them, add the butter, nutmeg (feel free to omit), pepper and warm milk and stir until fluffy.

Transfer the sauerkraut to a 9 x 13″ oven dish, cooking liquid and all. Spread a thin layer of sour cream on top of that and sprinkle 2/3 of the grated cheese all over. Spread the mashed potatoes on top of the grated cheese, draw some peaks, and finish the with remaining grated cheese and a sprinkling of thyme.

Pop the casserole into the oven and bake it at 200C° (400F°) for 20 to 25 minutes until bubbly warm and the top is golden brown. The casserole can be made ahead of time, just add some extra baking time (underneath tinfoil if the top burns too fast) to get it heated through and through.